15 Ingredients
  • 8 to 9 poblano peppers, roasted, peeled and chopped
  • 3 medium onions
  • 1 yellow bell pepper
  • 3 tablespoons olive oil
  • 2 cloves garlic, pressed
  • 1 teaspoon chili powder
  • 1 teaspoon ancho chili powder
  • 5 boneless, skinless chicken breasts, diced
  • 12 to 15 tomatillos, washed, paper-like skins removed
  • 1 quart chicken broth
  • Jalapeno or serrano peppers if needed for spice (poblanos will vary in their heat)
  • Salt and freshly ground black pepper
  • 2 (15-ounce) cans white beans rinsed, drained
  • 1/2 cup chopped cilantro leaves, plus more for garnish
  • Lime slices, for garnish
Nutrition
481
24% daily value
8 servings
                                       
                                            high-​fiber, dairy-​free, gluten-​free
     

Fat

19% 12

Saturated

11% 2

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 2

Carbs

14% 42

Carbs (net)

- 33

Fiber

34% 9

Sugars

- 9

Sugars, added

- 0

Protein

103% 52

Cholesterol

43% 128

Sodium

56% 1339

Calcium

13% 127

Magnesium

35% 141

Potassium

47% 1646

Iron

31% 6

Zinc

20% 3

Phosphorus

80% 560

Vitamin A

6% 58

Vitamin C

285% 171

Thiamin (B1)

27% 0

Riboflavin (B2)

31% 1

Niacin (B3)

101% 20

Vitamin B6

91% 2

Folate equivalent (total)

30% 120

Folate (food)

- 120

Folic acid

- 0

Vitamin B12

6% 0

Vitamin D

0% 2

Vitamin E

17% 3

Vitamin K

29% 23
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